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Creamy Pumpkin Seed Alfredo With Kale and Sweet Peas [Vegan]

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This recipe is luscious and comforting and good for you all at the same time. The raw hulled pumpkin seeds used in the recipe are what gives it it’s richness, as they’re full of healthy fats, and are an excellent source of plant protein, iron, and zinc.

Creamy Pumpkin Seed Alfredo with Kale and Sweet Peas [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

693

Serves

2

Cook Time

15

Ingredients

  • 1/4 cup raw, hulled pumpkin seeds
  • 3/4 teaspoon salt (or to taste)
  • 2-3 cloves garlic, peeled
  • 1 shallot, peeled and quartered (can also use onion about 1/4 cup)
  • 3/4 cup non-dairy milk
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons nutritional yeast
  • Pinch nutmeg
  • Black pepper, to taste
  • 1/2 bunch of kale (3-4 leaves, stems removes, chopped)
  • 1 cup frozen sweet peas
  • 1/2 pound pasta of choice

Preparation

  1.  Bring water to boil for pasta and cook as you normally would. In the last 1-2 minutes of cooking, add chopped kale and peas. Drain and return to pot.
  2. While pasta is cooking, place all ingredients for Alfredo sauce, pumpkin seeds through black pepper into a blender (the higher speed the better), and blend until completely creamy. For a standard, non-high speed blender, this may take 1-2 minutes. Scrape down the sides as needed.
  3. Pour contents of blender into a small saucepan and cook over low hear, stirring constantly, until sauce begins to thicken, about 3-4 minutes. Season to taste.
  4. Pour Alfredo sauce over pasta and veggies, stir well, and serve immediately. Enjoy!

Nutrional Information

Per Serving: Calories: 693 | Carbs: 109 g | Fat: 16 g | Protein: 41 g | Sodium: 1915 mg | Sugar: 13 g

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AUTHOR & RECIPE DETAILS


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Renee Press is the founder of Fire and Earth Kitchen which offers 100 percent vegan and gluten-free cooking classes, food coaching, and chef services in Seattle Washington. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. Fire and Earth Kitchen.


 

 

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26 comments on “Creamy Pumpkin Seed Alfredo With Kale and Sweet Peas [Vegan]”

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kendra
1 Years Ago

This is amazing! I have to say I was skeptical at first. I did make two batches of sauce for the pasta though. Yummy!!!


Reply
John Gotem
2 Years Ago

Malie Pranivong let's do this asap


Reply
Malie Pranivong
2 Years Ago

John Gotem omg can we make this?! & Add portabella. Then have vegan pumpkin cheese cake for desert. Pumpkin-y theme night for dinnah :)


Reply
John Gotem
2 Years Ago

Malie Pranivong


Reply
Kapildeo Seriorza Kasiram
2 Years Ago

yummy sooooooooo yummy


Reply
Kathy Villa
2 Years Ago

You bet Matthew Gonzales I was thinking the same thing. :)


Reply
Matthew Gonzales
24 Oct 2014

Yum!

Matthew Gonzales
2 Years Ago

Kathy Villa we must make this


Reply
Kathy Villa
2 Years Ago

Matthew Gonzales


Reply
Martha Ruiz Carrillo
2 Years Ago

Renata Meneses


Reply
Cassandra Young LAc
2 Years Ago

Numm! can't wait to try this :)


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